Culinary and Related Foods Technology is a two-year classroom and hands-on instructional program that prepares students for employment in the food service industry, placing emphasis on management or ownership. It includes instruction in applied math, customer service and relations, safety and sanitation, nutrition, weight and measurements, and basic food preparation.

Program Components
Successful customer relations
Food Safety and Sanitation
Workplace Safety and Sanitation
Food service math
Kitchen Basics
Foodservice Equipment
Breakfast Foods and Dairy
Salads and Garnishes
Baked Goods
Purchasing, Receiving, Storage, and Cost Control
Fruits and Vegetables
Grains and Pasta
Meat, Poultry, and Seafood
Stocks, Sauces, and Soups
The Art of Service
Marketing and the Menu

Two per year

In agreement with Northeast Mississippi Community College, students completing the two year Culinary and Related Food Technology Program with a B average may receive college credit for:

HRT 1214 Sanitation and Safety
HRT 1114 Culinary Principles I

Anita Alef, Teacher
Mrs. Alef has been a member of the NAHS Career & Technology Department's staff since August 2010 and teaches Culinary Arts I & II. Mrs. Alef holds a BBA from the University of Mississippi and has worked in commerical kitchens for the past eleven years. She enjoys recipes and believes everyone needs to know how to prepare meals for yourself or your family. She is married to Mike Alef and they have three children: Emily Carol, Riley, and Martha Vance

Admission Requirements
Students must be in the 11th or 12th grade and have access to transportation to and from work to participate in this program.

Student Organization
FCCLA (Family, Career, and Community Leaders of America) is a national student organization that helps young people become strong leaders in their families, careers, and communities.

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